Asian Chicken Salad

This weeks topic from Think Tank Momma is Salads!!  I'm not a huge salad person, but this one is really good and one of our favorites.  It's quick and easy!  It has just a few ingredients, but they come together great!  (I used to make it so frequently that we actually got tired of it for a while.)  It's also very versatile - add in whatever you like!  Sometimes I add brown rice and ginger...just depends on what's available.  The original recipe can be found here.

Ingredients -

1 T. sugar substitute (the original recipe called for 2 T. brown sugar)
2 t. soy sauce
1 T. sesame oil (optional, I use this if I have it - it adds a deeper flavor)
1/4 c. canola oil
3 T. rice wine vinegar (red or white can be used in a pinch)
1 head of iceberg lettuce - chopped
1-2 pounds boneless chicken breast - cooked and shredded (it's easy to throw this in the crockpot, and by that evening it's ready and shreds easily)
3 green onions, chopped
2 T. sesame seeds, toasted (original calls for 1 T., but I like more!)

Directions -
**Prepare your dressing separately and let sit 30 minutes ahead of time: mix sugar, soy sauce, sesame oil, canola oil, and rice vinegar - whisk together

You will need a large bowl to combine your chopped lettuce, shredded chicken, green onions and toasted sesame seeds.  Let this chill for about 10 minutes.  Toss with your dressing - and you have a great salad!

Sorry - no pics today :-(